Chef Wei Chen has landed at the Bath Club with his eponymous OMAWEI, the members-only club’s only public-facing restaurant. Guests of this year-long residency can expect more than two hours of reverent cooking and modern innovation, all set to an evocative jazz soundtrack.
The vibe: Exclusive. OMAWEI is located inside the Bath Club, a private beach club on Collins Avenue. For a night, you’ll briefly step into the shoes of a lucky member as you pull up to valet, stroll through the loggia, and enter one of the grand halls. The 10-seat sushi counter is tucked in the back, where dim lighting, dark cerulean walls and tropical foliage ground the moody atmosphere.
The food: The progression moves from Japanese-inspired tasting courses to raw omakase to a simple, high-impact dessert. Chef Wei draws from his experience behind some of the country’s top counters (including Sushi Nakazawa, where he spent eight years), travels through Italy, and his own creative spirit to reimagine traditional Japanese dishes—think fresh takes on udon, katsu and yellowtail sashimi. A single piece of kinuta maki acts as a palate cleanser and signals the start of the raw portion.
The drink: The sake list is rare and special, with by-the-glass pours served in proper stemware. About a dozen selections were available on opening day, with plans to double the offerings soon. Wine and beer are also on hand, and full sake pairings are available for an additional cost.
Time Out tip: Allow extra time—this is not a dinner you want to rush. Though the $295 tasting meal is slated for about two hours, ours stretched closer to three, the perfect amount of time to linger over a last sip of wine and conversation with fellow diners.